In a large mixing bowl, combine the wholemeal flour, sifted plain flour and salt.

In another bowl, beat egg. Add in sugar and beat until sugar is dissolved.

Stir in milk and mix. Then followed by melted butter.

Make a well in the center of the dry ingredients in step (1). Fold in the wet ingredients with a hand whisk until well combined and the batter is smooth and creamy. Then change to a rubber spatula to scrap off the batter that sticks to the side and bottom of the mixing bowl.

To avoid lumps in the batter, use the back of the spoon to press it through a sieve.

Cover the mixing bowl and leave it to rest for 30 minutes at room temperature or chill in the fridge.

Heat a non-stick frying pan (20cm or 8 in) on medium heat. Lightly grease the pan with butter. Pour a ladle of mixture onto the center of the pan and swirl it to form thin layer of batter.

Cook for 1 to 1 ½ minutes until the edges begin to lift and lightly golden brown underneath. Slip in a spatula under the crepe and flip it over. Continue to cook for a further 30 seconds to a minute.

Continue with the same process until the batter is fully used up. You

Serve cold or warm with your favourite toppings and fillings.

Notes:

Rather than using a mix of plain and wholewheat flour, you can use 100% of either one.

Cut butter into large cubes and put into a small bowl. Transfer the bowl to a sauce pan filled with water. Heat up the sauce pan under medium low heat. Stir the butter occasionally. When it’s fully melted, remove the bowl from the sauce pan. Set aside to cool. (refer to photo at this link)

For a short cut, you can skip step (1) to (4) and whisk all the ingredients in a blender.

It’s not a must to grease the pan each time before making the next crepe.

You can make the batter in advance and stored in the fridge for overnight.

Seriously over the top cute. My teens were looking at them. I can’t imagine if I served them such cuteness. They would laugh indeed. I love the swipe of Nutella inside. I just recently featured crepes but ooooh with the Nutella would have been a good addition.

I make crepes or pancakes with my daughter on weekends. Since I am not a big fan of non stick pans and own none in my kitchen, I have a tough time making them as most chefs and recipes call for. I got myself the crepe stick that pros use, still it does not come out as thin. Is there any other way to came perfect crepes with cast iron pans.

Nice presentation indeed. I looked up the web trying to find some filling recipes that can fit a 2.5 year old toddler in terms of more nutrition balance and also to please their taste buds but in vain. Do you have any recommendation other than the regular toast spread and the fruit (no protein)?

Lynn: Thanks!! Maybe you can try adding cheese, cooked chicken, cooked fish (salmon), baked beans or veggie (spinach). Make some mushroom soup or pumpkin soup (please refer to the recipes in my blog), and use this crepe as dip. Hope it helps!

Thanks for sharing your recipes. May I know if the batter is runny or watery? I find mine watery and the whole meal flour doesn’t mix well with the batter. It is like ‘sand’ with water kind of effect. Am I doing it right? Is whole meal flour the same as whole wheat flour?
Thanks!!

Lovely Crepes..my son loves them…i learnt to make them from here..just wanted to know if I can make a crepe mix so that i can whip them up in times of emergency and what would be the quantity required…